THE QUALITY OF KIMCHI PICKLES BY NATURAL FERMENTATION, ADDING VINEGAR, PORRIDGE AND Lactococcus Lactis គុណភាពជ្រក់គីមឈីដោយការបន្ទុំបែបធម្មជាតិ ទឹកខ្មេះ បបរ និងដាក់មេ Lactococcus Lactis
by
CHI HOLIHOUR ជី ហូលីហ៊ួរ
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Material type: 
BookPublisher: PHNOM PENH RUA 2023Description: X. 56P VII. 29CM.DDC classification:
| Item type | Current location | Call number | Status | Date due |
|---|---|---|---|---|
AGI
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Library Block B B1.538 | AGI CHI 2023 B1-538 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B1.538 | AGI CHI 2023 B1-538 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B1.538 | AGI CHI 2023 B1-538 Or. (Browse shelf) | Available | |
|
AGI
|
Library Block B B1.538 | AGI CHI 2023 B1-538 Or. (Browse shelf) | Available |
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